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Jellybean

I started this blog as a way to vent, keep family and friends updated, and as a form of therapy to get through some rough spots in my life. It somehow turned into a cooking blog...complete with my rambling and ranting! Cooking, along with posting recipes, stories and pictures makes me happy so I hope you enjoy reading my posts and find a recipe or two to try!

Quotable Quote!

The weakness of a soul is proportionate to the number of truths that must be kept from it

~Eric Hoffer

Ultimately we have just one moral duty:to reclaim large areas of peace in ourselves,more and more peace,and to reflect it towards others.And the more peace there is in us,the more peace there will also be in our troubled world

This one kind of surprised me...not that I don't think that these are little bites of delightfulness - because I do. They are a great twist on your every-day deviled eggs! It's just that they never seemed to get much attention when I first posted the recipe. But it has slowly climbed it's way up into the top 10!

Sorry for the crappy picture...next time I make these I will post new pics. This is a recipe that I keep going back to over and over again. Another one that is pretty customizable, and very, very good.

YUM. I want this right now. The key to this recipe is the crushed up croutons...and a great marinara sauce... which is still a work in progress for me. Steve and I made and canned some this winter that was amazing...but of course I didn't measure anything or write anything down. I'm working on it. But anyway - this Chicken is fabulous and is definitely one of my favorite recipes.

Trust me: homemade chicken stock is the key ingredient to taking your homemade soup to the next level. It's just better. And better for you. I know that it is time consuming, but try to make it in large batches, so that you can freeze a bunch to use later. Mmmmmm Mmmmmm good.

I pulled this recipe out of my ass. Steve kept going on and on about this Tostada Ensalada that he had at a restaurant and loved. And Steve doesn't get very excited about food...not the way I do, anyway. So I asked him to describe it to me, and I got a relatively vague answer (because people who aren't obsessed with food don't mentally deconstruct every meal that they eat away from their own kitchen). But the idea of tostadas got stuck in my head, and when I finally went to make them, this is what I came up with. DELICIOUS. Keep reading for the key ingredient...(hint: it's the #1 recipe)

This one is kinda unfair, because it's two really good recipes in one post. I don't know why people keep coming back to it - if it's the Pulled Pork or if it is the coleslaw...but I hope it is for both. Because the Pulled Pork isn't complete without a big spoonful of coleslaw on top...trust me. And don't forget the pickles! This is a go-to crowd pleasing lip smacking belly satisfying recipe for any season. Family friendly. And the crockpot does a majority of the work. How can you beat that???

And now...the moment you've all been waiting for!
The number one recipe in the worldin the countryof all time on this blog...

Awwwwww yeah. It really shouldn't surprise you. There have already been two recipes on this countdown that have this as the key ingredient (#9 Chicken Enchiladas and #3 Spicy Chicken Tostadas). And don't forget that you can also use this chicken to make tacos, quesadillas, nachos, or my Spicy Chicken Tortilla Soup! How versatile is that??? Go ahead, double or triple the recipe. Make a huge batch and freeze the rest for later use. And - if you don't feel like grilling it, make it in the oven. Of course the grill is the best way to do it because of the lovely flavor it imparts, but if you are in a bind, just cook it in the oven at about 375 degrees, turning occasionally until the chicken is cooked through.

Thanks everyone! Try one or all of these recipes very soon, and don't forget to ENJOY!!!

March 29, 2011

Steve and I spent a lovely weekend with my family up at the cabin last weekend.

It was just what the doctor ordered.

I actually got sunburned.

Seriously.

It was the last hurrah before the ice starts to melt.

The next time we go there, it will be by boat.

I'm ready!

But in the meantime, how about a yummy recipe for Chicken Stir Fry?!?!

If you need any further proof that I am a nut job, read the original post here.

Yikes.

As a note: You can sub in whatever vegetables you have on hand - asparagus, zucchini, water chestnuts are all good substitutions. Also - to switch things up, instead of using hoisen sauce (which is a like a sweet asian bbq sauce), you can sub Thai sweet red chili sauce. It will give it a totally different (but delicious) flavor.

March 21, 2011

The flavors are just amazing and it is a great change from traditional Italian pasta salad.

But don't get me wrong, I love traditional Italian pasta salad too.

Just wanted to clear that up so there weren't any hard feelings.

I made this last week for the 100th time, and I realized that the original post about it was confusing and disjointed (why doesn't that surprise me???), so I thought I'd post a new, organized recipe.

As mentioned in the original post, this recipe was an Ina Garten (Barefoot Contessa) recipe, which was revamped by the Pioneer Woman. I chose to use less olive oil and more vinegar than PW though (surprise!). I also sometimes add rotisserie chicken.

It's a "Must Try" recipe if you love sun-dried tomatoes.

Yum - these are a few of my favorite things...tomatoes, fresh basil, and kalmata olives. Look at those colors! During the winter, you may have a hard time finding yummy cherry tomatoes, but don't fret - you can leave them out if you have to.

Making the sun-dried tomato dressing in the blender...

Major YUM.

This one doesn't have cherry tomatoes, but has the addition of rotisserie chicken to make it a delicious one-dish meal.

Sun-dried Tomato Pasta Salad (serves 8)

1 package of rotini pasta

1 pint of cherry tomatoes, washed and cut in half

1 cup (loosely packed) basil, chiffonaded

4 ounces pitted kalmata olives, drained and chopped (you can use more or less to taste)

10 ounces sun-dried tomatoes packed in extra virgin olive oil

4 cloves of garlic, minced

3 - 4 tablespoons red wine vinegar

1/2 cup of olive oil

1/2 teaspoon fresh cracked pepper

1 cup shredded Parmesan cheese

2 cups of rotisserie chicken, chopped (optional)

For the dressing:

Put the sun-dried tomatoes and the oil they came in to a blender or food processor. Add the garlic, red wine vinegar and black pepper.

Puree, adding more olive oil as necessary (up to 1/2 cup).

I would recommend putting this in a jar in the fridge for a couple hours to let the flavors combine, but you don't have to.

Cook the pasta according to package directions, drain and rinse with cold water.

Combine the pasta, tomatoes, basil, olives and dressing in a large bowl - stirring to combine. Add half of the Parmesan cheese, stir to combine.

Sprinkle the remaining cheese on top, serve and ENJOY!

Please note: If the leftovers become dry, you can add more red wine vinegar and olive oil to moisten.

March 20, 2011

How ironic that I woke up to 2 - 3 inches of fresh snow this morning...

In an effort to eat healthier (have a mentioned that I am in 2 weddings this summer?), I bought a big, fat, red, wild-caught salmon fillet and some perfectly ripe, in season asparagus at the grocery store a week or so ago (yes, I am behind in my blogging).

You can't get much healthier than that, right?

The weather has been pretty gorgeous (until last night), which means that the grill has been calling my name...but first I had to overcome a challenge.

Steve doesn't like salmon.

Let me rephrase that.

Steve doesn't like COOKED salmon.

He loves the raw salmon that we eat at the sushi bar...but he thinks that cooked salmon is yucky.

I agree with him that some fish gets stronger and more fishy tasting the more that you cook it - like salmon and tuna...which is why when we cook tuna, we buy high grade tuna, sear it and eat it rare.

But salmon? I wasn't sure if it was safe to undercook salmon.

Plus, I was craving the full flavor of a grilled piece of fish.

The compromise?

Blackened seasoning.

Click HERE for a delicious, basic recipe for blackened seasoning (and some other delicious marinades and rubs - perfect in time for grill season), or you can buy the premade stuff (I would recommend Chef Paul's - he is the pioneer of Blackening fish).

Traditionally blackening includes dipping the meat in butter, then the blackened seasoning, and then pan frying the meat in hot butter in a cast iron skillet...delicious, but not quite as healthy as I was going for...plus it can stink up your house.

My recipe is more heart-healthy, but still gives an excellent flavor that even fish snobs will love.

The verdict? Steve really enjoyed the fish and said it was by far the best way he had ever eaten salmon.

End of story.

What are you waiting for?

And don't forget the humble (yet delicious and nutritious) asparagus recipe at the bottom.

March 13, 2011

I used the same recipe (click on the link above for the recipe post), except that I subbed Canadian Bacon for Ham, and Pepperjack cheese for Swiss. I also added some crushed red pepper and it gave it a nice little bite.

These are so easy and good, and they keep in the fridge for a few days so you can reheat them and eat them as a super fast weekday breakfast.

The worst part about these is trying to clean the pan. I greased these muffin cups with butter and they still stuck. Any suggestions?

The house is so empty and quiet, and I think about you 1,000 times a day.

It's so hard to break the 9 year habit of taking care of you and worrying about you...

Did I remember to feed Kempton?

Where is he?

Is he getting into something?

What time do I have to be home to let him out to pee?

Can we bring him with if we go overnight?

Did he take his medication?

And sometimes I forget that you are gone. I left a piece of rotisserie chicken on the floor for 15 minutes the other day before I stepped on it and then realized that you weren't there to clean it up.

Mornings when I wake up and you are not there, and coming home from work are the worst, but night times are hard too and I would give anything to bury my face in your fur, kiss you on your muzzle, or to snuggle with you on the couch.

I am so, so sorry that I couldn't make you better. And that I put you through so much in order to selfishly keep you with me.

You and I went through so much together, and I am so grateful that I had you around to make me laugh, keep me company, talk to (though I still talk to you all the time without thinking...pretty soon I'll just have to admit that I am crazy and talk to myself), snuggle with, protect me, follow me around and keep me from feeling alone.

You took care of me just as much (and probably more) as I took care of you. Do you remember when Grandma Grow was dying and Jim couldn't understand why I wanted to take you up north with me? He thought that it would just be one more thing for me to worry about. But then half way up to Falls, you stood behind me on the back seat and put your head on my shoulder, and made sure I knew that I wasn't alone.

Or when Jim and I were going through the divorce, and I spent the afternoon crying on the couch. As soon as I left to go to the bathroom, you ate the entire pile of wet kleenex...like you were hiding the evidence so no one would know I was crying.

There were so many times like this...like when Steve had surgery to remove his cancer and you laid next to him on the couch with your head across his lap and wouldn't let anyone else get close to him. Or when another dog would run towards me and you would throw yourself in between us or ram them with your chest to protect me...even if I didn't need protecting.

...but there were also funny times, and frustrating times (like when you ate Cal's hacky-sack and then puked it up one week later; or when you chewed up my eyeglasses; or when you accidentally locked yourself in the bathroom and then destroyed it trying to get out).

You were unlike any dog I've ever met.

Maybe it was your breeding.

Maybe it was because you were a rescued dog.

Maybe because I am dysfunctional and needy, so you became dysfunctional and needy too.

I'm not sure, but I appreciated the fact that you were stubborn and naughty.

Your howl never failed to make me laugh, even when you were doing it scold me or talk back when I yelled at you.

You had such a strong and unique personality, and even the vet said that they had never seen a character like yours. Dr.Bouchard sobbed when you died, and two of the technicians and one of the front desk girls bawled as well.

I am not the only one who misses you either. You wouldn't believe the number of cards and emails and phone calls I've recieved. And last weekend, when I went up to the cabin, Grandpa lit off a firework display in your honor.

Your friends miss you too. Steph, Chad and Koho came up this weekend to visit, and Koho wandered around the house and the yard searching for you. He seemed down and out of sorts all night on Friday night. Aly was the same way when Lyndi brought her over last Thursday. She searched for you high and low, and then just went and laid down and gave me dirty looks, like she knew that it was my fault that you weren't here.

I know that you are having fun wherever you are now. I know that Grandma Grow is feeding you milk bones and Bailey and Kody are letting you beat them to the ball (though I'm certain that Bailey still isn't letting you hump her). I hope that you have a big couch to sleep on, and someone to spoon you and listen to you snore.

When we get your ashes back, we are going to sprinkle some in the back yard (and on the other side of the fence, where the deer are and where you always wanted to be); some on Park Point where we used to park the boat and have fires and walk down the beach; on Rainy Lake at the cabin where you loved to be; and in Kempton channel where we got your name. Grandpa said he would like to put some of your ashes with some of Bailey's ashes, so you could be together. Auntie Steph said she would like to have some too, so that someday when Koho dies, you can be with your best friend again. And lastly, I am going to keep some for myself. Because I know that your favorite place to be was right by me. And I wouldn't have it any other way.

You were so much more than just a dog to me, Kempton. You were my best friend. I will always miss you and never, ever forget you.

I love you,

Lindsey

A dog is the only thing on earth that loves you more than you love yourself. ~Josh Billings

You think dogs will not be in heaven? I tell you, they will be there long before any of us. ~Robert Louis Stevenson

There is no faith which has never yet been broken, except that of a truly faithful dog. ~Konrad Lorenz

In order to really enjoy a dog, one doesn't merely try to train him to be semi human. The point of it is to open oneself to the possibility of becoming partly a dog. ~Edward Hoagland

The dog is a gentleman; I hope to go to his heaven, not man's. ~Mark Twain, letter to W.D. Howells, 2 April 1899

We long for an affection altogether ignorant of our faults. Heaven has accorded this to us in the uncritical canine attachment. ~George Eliot

I think dogs are the most amazing creatures; they give unconditional love. For me they are the role model for being alive. ~Gilda Radner

A dog is not "almost human" and I know of no greater insult to the canine race than to describe it as such. ~John Holmes

"Near this spot are deposited the remains of one who possessed Beauty without Vanity, Strength without Insolence, Courage without Ferocity, and all the Virtues of Man, without his Vices. This Praise, which would be unmeaning Flattery if inscribed over human ashes, is but a just tribute to the Memory of Kempton, a Dog."

February 23, 2011

During our blessed warm spell, Steve and I grabbed our snowshoes and headed out to Park Point...the spot that we spent most of our summer months grilling, walking the beach, swimming (when Lake Superior permitted it) and sitting around a fire.

The winter looked a little different on The Point...

Hi handsome.

With all of Kempton's surgeries and the restrictions on his exercise, plus the physical therapy 3+ times per day we haven't had a chance to get away much this winter. It was nice to get outside in the fresh air (even if it was only for a couple of hours) on a gorgeous day.

Cut each bun in half, place cut side up on piece of aluminum foil on rack in oven. Turn the broiler on low and leave the oven door cracked. Check frequently (don't walk away). When buns start to get crispy, add pepper jack cheese to the bottom halves of the buns. Continue to broil with the door cracked until the cheese is starting to melt and the buns are getting slightly brown.

Slice the chicken breast thinly (warm it up if it's not warm already). Divide the chicken in half between the 2 buns.

Top each with 1 tablespoon BBQ sauce, 1 pickle and 1/3 cup of coleslaw.

I also noticed that this time the lemons made a lot more juice...they must have been perfectly ripe. This just means that I had more sauce this time and was able to use just over a half of a package of pasta.

I added some salt and pepper, and a little more basil and white wine to the dish as well.

It was so good and absolutely perfect to break up the winter blahs.

Take a look:

YUM.

Pasta with Lemon, Basil and Grilled Chicken (serves 6)

For the chicken:

1 lb boneless skinless chicken breast

Juice of one lemon

1/4 cup of dry white wine

1 - 2 cloves of garlic, minced

Salt and Pepper

Combine all ingredients in a zip top bag and let marinade for at least one hour.

Preheat grill to 400 degrees.

Cook chicken indirectly until cooked through. Set aside to cool.

Once cool, cut into bite sized pieces. Set aside.

For the pasta:

1/2 package of angel hair pasta (about .5 pounds)

4 lemons, juiced (remove any seeds that fall into the juice)

1 bunch of asparagus, washed and trimmed, then cut into 1.5 inch pieces

1 pint of cherry tomatoes, washed

3 cloves of garlic, minced

1/3 cup of basil, julienned

2/3 cup of dry white wine

1 tablespoon butter

1/3 cup of olive oil

1 teaspoon fresh cracked pepper

1/2 - 1 teaspoon sea salt, to taste

1 cup of Parmesan cheese, grated

Cook pasta according to package directions.

Melt butter in the bottom of a large skillet over medium heat, saute garlic and asparagus until asparagus is crisp-tender.

Add wine and tomatoes, cook for another minute.

Stir in lemon juice, olive oil and basil.

Add cooked pasta (half at a time, to make sure you have enough sauce...I had more than enough), cooked chicken, and Parm cheese. Toss to combine.

February 15, 2011

One of the parties we went to had a theme of "Food on a Stick", and I immediately thought of these delightful little skewers that I saw a while back.

I made a double batch because we had two parties to go to, and well, obviously.

Fortunately, I had over a dozen skewers left over (no room for antipasto skewers when there is Buffalo Chicken Dip at the party!!!), and my friend Gina recommended that I use them to make pasta.

YES PLEASE!

The pasta turned out delightful, and the flavors were amazing.

Steve bought the Italian sausage links from the meat counter at my favorite grocery store, and we grilled them before cutting them into bite sized pieces. It gave the meat a wonderful smokey flavor and I would highly recommend grilling them, although you could get away with cooking them in a pan as well.

I used red wine because that's what I had open, but you could use white instead.

This was super easy because I already had everything cut up and prepped, but I wrote the recipe as if you were starting from the beginning - it is a lot of prep work, but would totally be worth it.

Try this, soon.

That's an order.

Please excuse the pictures...it's very dark in Northern Minnesota in February...

February 11, 2011

I started a new job last week (which I don't have to wear business suits to everyday, by the way...I originally thought I would have to, but thankfully I don't).

It is going really well, but my brain feels like it could possibly leak out of my ears.

TGIF.

I am working 5 days a week now (as opposed to 4), and even though working Fridays is highly overrated, they do bring us donuts and make us popcorn every Friday, so that is some consolation.

And another reason that my ass is growing wider. But that is a story for another time!

I haven't been cooking a ton, but I do have a few recipes to post as soon as I can get the pics uploaded and string together a coherent thought.

In the meantime, I am drinking a beer and pleading with you to forgive my absence.

I promise I will do better.

Forgive me?

Not yet?

Well, then in other news...

Kempton has to have another surgery.

Our vet (the surgeon that did his first surgery) thinks that he tore some of the filament that she put in his knee.

This sucks for several reasons:

1. He has been in pain for a very long time, and it was suppose to be fixed by now, but it is not.

2. It is expensive.

3. I will have to start over with his physical therapy. This means icing the knee and doing massage and range-of-motion exercises up to 5 times a day.

4. It is expensive.

5. This winter has already been a total bust because Kempton has been so limited that we haven't been able to do the outdoor activities that we like to do. And he hasn't been able to have any of his doggy friends over. And now it looks like it will be another 2 - 3 months before we can do anything fun with him.

6. Steve doesn't think we should do it. He won't say the words "put him to sleep", but I know that is what he is thinking. He has only had kennel dogs (aka - dogs that don't get their own stocking at Christmas, get to sleep on the furniture, have their run of the house or have thousands of dollars worth of vet bills), so he doesn't quite understand. I mostly just cry every time we talk about it, and he just tells me that it is my decision and he will support me regardless.

January 31, 2011

Individual little savory muffin delights, these frittatas are easy and convenient. They can be made ahead and taken as a quick weekday breakfast, or used as part of a more elaborate weekend brunch.

They are also highly customizable. I used ham and swiss cheese, but you could use bacon and cheddar cheese, you could leave out the meat to make it vegetarian, add vegetables, onions, herbs - the possibilities are endless!

Make sure that you grease the muffin tin really well - I used butter and the frittatas still stuck on the bottom a little.

Reheat by throwing the microwave for a minute!

Enjoy!

This is the muffin tin I used - it makes six large muffins. If you have one with smaller cups, this recipe would make more than six frittatas.

Ham and Swiss Cheese Mini Frittatas (serves 6)

12 eggs

1 cup of diced ham

3/4 cup of shredded swiss cheese

1/4 cup of milk, half-n-half or heavy cream

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 375 degrees.

Generously grease a muffin tin with butter, set aside.

Beat the eggs with the milk in a large bowl.

Divide the ham and cheese equally between the muffin cups, then pour the egg mixture equally over top of the ham and cheese. Top with salt and pepper.

Bake for 25 - 35 minutes or until the top is starting to brown. Note: cooking time will vary depending on the size/number of the muffin cups you use.

Below is the recipe as I made it (yes, I changed things). I wanted more spicy, coconut-y broth so I added more liquid. I also added more ginger, cilantro and curry paste (because I love it) and more Thai Chili Sauce, because I love that too and I like lots of flavor!

Open the cans of coconut milk, scoop out the "solids" and place them in a large dutch oven over medium heat (reserve the rest of the liquid). Once the pan is hot, add the curry paste and ginger. Saute for 1 minute.

Add the chicken and saute until cooked through. Add the remaining coconut milk, the Thai chili sauce and the chicken broth. Bring to a slow boil, then reduce heat to simmer.

Add onion, peppers, broccoli slaw and rice noodles. Return to a simmer and cook for about 5 minutes or until the rice noodles are cooked through.

Add the cilantro and remove the pot from the heat. Let sit for 5 minutes and then serve, adding some yummy broth to each bowl.